Coffee Buttercream
This coffee buttercream recipe is sweet, decadent, and packed with coffee flavor. It comes together in less than five minutes and is so easy to make!
Servings: 6 cups
Calories: 1123kcal
Ingredients
Coffee Buttercream Frosting
- 2 cups unsalted butter, room temperature 454g or 1 lb.
- 3 Tbsp heavy whipping cream, room temperature 45ml
- 3 Tbsp instant espresso or coffee 15g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1/2 tsp fine salt 3g
- 7 1/2 cups powdered sugar 904g or a 2 lb. bag
Instructions
Coffee Buttercream
- Beat the unsalted butter on a medium-high speed for 1-2 minutes with a paddle attachment until smooth and lighter in color.
- In a small container, mix together 3 Tbsp of heavy cream and 3 Tbsp of instant espresso or instant coffee until combined.
- Add the espresso mixture, 1 tsp vanilla, and 1/2 tsp of salt into the butter. Mix on a low speed until combined.
- Slowly mix in 7 cups of powdered sugar on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Then either cover with plastic wrap to prevent crusting, or place in a piping bag.
- Use this buttercream to frost your favorite cakes, cupcakes, or cookies.
Video
Notes
Yield
This recipe makes about 6 cups of frosting. If needed, this recipe can be halved, doubled, or tripled. A double batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl. I usually make 1 batch of frosting to stack and frost a seven- or eight-inch layer cake, and a half batch to frost a dozen cupcakes with large swirls.Tips for Making the Best Coffee Buttercream
- Make sure your butter is at room temperature before making your frosting.
- If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift the powdered sugar.
- Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
- If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes to get out any extra air that might have been incorporated during the mixing process.
Making This Coffee Buttercream in Advance and Storage Tips
Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!Nutrition
Serving: 1 | Calories: 1123kcal | Carbohydrates: 138g | Protein: 1g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 21g | Cholesterol: 177mg | Sodium: 210mg | Sugar: 135g